Chilaquiles Casserole

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

READER'S COMMENT:

"I live in New York City where the "Mexican" food is abysmal, because there is too much Caribbean influence here. I am originally from Southern California and I miss what I consider to be the good Mexican stuff. But why are black beans so...

162 Reviews for Chilaquiles Casserole

I made this recipe for my family and it was a hit! There were absolutely no left overs and even the pickiest of eaters went for extra helpings. Next time I plan on using tortialla chips instead of corn shells.

Sorry, Jordan, of Long Beach, but chilaquiles DO NOT have eggs! chilaquiles typically are fried corn tortillas with a tomate and chili sauce sprinkled with Chihuahua or fresh cheese (you can substitute with Monterey Jack)..... if want it more fancy, add shredded cooked chicken. that is in all Mexico, I know, I was born and have lived 57 years here. Also, we usually fry tortillas first, then the sauce, then drop the tortillas chips back again, stir to cover them with sauce, sprinkle cheese and cook one or two minutes, to heat through.
if you fry eggs over a fried whole tortillas and sauce on top, then you have ranchero eggs... huevos rancheros....

we don't even add the beans in chilaquiles...... but then again, it is the cook's liking to add whatever they choose.
thanks